So this is what I did today. My sweet sister had a baby just last week and decided she wanted to reap the many benefits of eating her placenta. Neither the pot roast or smoothie recipes were appetizing so we decided to go this route. It was actually not near as gross as I had anticipated. The whole prep process took maybe 15 minutes. While dehydrating on my kitchen counter it was virtually odorless. The encapsulation process was also quite easy after grinding the dehydrated placenta as you can see below.
Removing the sac:
Into the blender:
Placenta smoothie anyone?
Onto the tray:
All done with phase one!!
For the next set of business I dehydrated the placenta until there was no moisture left at all. That was approximately 7 1/2 hours. The placenta was very thin after, but still tough (not like jerky, but tough and flaky). I cut it into bits with scissors and put it in a food processor. All of the recipes I have read said to blend the dehydrated placenta again but I prematurely returned the blender to my sister, not thinking. So at that point the best blades in my kitchen were in a food processor. I do have to warn you about the odor. The placenta never smelled bad, until I opened the dehydrator once it was done. At that point I still wasn’t gagging because the odor was foul, but not pungent. It was tolerable but I would have benefited from wearing a simple mask. Then I just disassembled one gel cap at a time, filling it with powdered placenta. I also recommend wearing gloves for Phase Two. I washed my hands a few times and finally ended up satisfied with the smell of my hands after a shower and some scrubbing. The placenta has yielded 100 gel caps so far. I ran out and I am guesstimating that I will fill another 100 gel caps easily with what’s remaining.
I accidentally started cutting then I remembered to take pictures, so that is what the missing chunk is all about.
Here you can see how thin it was:
Into the food processor:
Now the fun part:
Over all this was a fairly simple to do and similar to things you would normally do with food. Nothing was incredibly difficult or disgusting. I would absolutely do this again. It’s well worth the benefit.
The known ingredients that give the placenta healing properties are:
Gonadotrophin: the precursor to estrogen, progesterone and testosterone
Prolactin: main hormone to produce milk
Oxytocin: helps with pain and bonding; produced during breastfeeding to facilitate bonding of mother and infant
Thyroid stimulating hormone: boosts energy and helps recovery from stressful events
Cortisone: combats stress and unlocks energy stores
Interferon: stimulates the immune system to protect against infections
Hemoglobin: replenishes iron deficiency and anemia
Urokinase inhibiting factor and factor XIII: stops bleeding and enhances wound healing
Gammaglobulin: immune booster that helps protect against postpartum infections